- 8 chicken thighs
- 1/4 cup lemon juice
- 1/2 tsp salt
- 2 tbsp basil
- 1 tbsp tapioca powder
- Preheat oven to 425F.
- Coat chicken with lemon juice, basil, and salt.
- Cook to an internal temperature of 165F (this will vary depending on breast or thighs and boneless vs bone in).
- Pour liquid out of the pan into a saucepan and whisk in tapioca starch until it is saucy and clump free.
- Pour sauce over chicken and serve.
- Method: oven